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Sindhi cuisine

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Pakistani cuisine
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Sindhi cuisine (Sindhi: سنڌي کاڌا) refers to the distinct native cuisine of the Sindhi people from Sindh, Pakistan. Sindhi cuisine has been influenced by Central Asian, Iranian, Mughal food traditions.[1] It is mostly a non-vegetarian cuisine,[2] with even Sindhi Hindus widely accepting of meat consumption.[3] The daily food in most Sindhi households consists of wheat-based flat-bread (Mani) or rice accompanied by two dishes, one gravy and one dry with curd, papad or pickle. Freshwater fish and a wide variety of vegetables are usually used in Sindhi cuisine.[4] Restaurants specializing in Sindhi cuisine are rare, although it is found at truck stops in rural areas of Sindh province, and in a few restaurants in urban Sindh.[5]

Historical influences

[edit]

The arrival of Islam within the Indian Subcontinent influenced the local cuisine to a great degree. As Muslims are forbidden to eat pork or consume alcohol and the Halal dietary guidelines are strictly observed, Muslim Sindhis focus on ingredients such as beef, lamb, chicken, fish, vegetables and traditional fruit and dairy. Hindu Sindhi cuisine is almost identical with the difference that beef is omitted. The influence of Central Asian, South Asian and Middle Eastern cuisine in Sindhi food is ubiquitous. Sindhi cuisine was also found in India, where many Sindhi Hindus migrated following the Partition of India in 1947. Before Independence, the State of Sindh was under Bombay Presidency.

The Sindhi "Sai bhaji" is a famous curry
Sindhi biryani, the Sindhi variant of the biryani rice dish
Lola (Lolo in singular) prepared on Thadri in Tharparkar, Sindh
Lola (Lolo in singular) prepared on Thadri festival in Tharparkar

Food for special occasions

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Certain dishes are served on special occasions such as Diwali. A Bahji (vegetable dish) called Chiti-Kuni is made with seven vegetables. Special dishes are also served on recovery from serious illness for example when someone makes a full recovery from Chicken Pox, it is common to make an offering and make "mitho lolo", a sweet griddle-roasted flatbread: the dough is wheat flour mixed with oil (or ghee) and sugar syrup flavored with ground cardamom.[6]

  • Sai Bhaji ain Chawar: Sai bhaji a popular dish from Sindh consists of white steamed rice served with spinach curry which is given a 'tarka' with tomatoes, onions and garlic.
  • Daal Pakwan: (mostly consumed by Sindhi Hindus).
  • Koki: is another popular Sindhi flat-bread that is prepared with wheat flour and goes well with any dal, sabzi or even curd or chai.[7]
  • Sayun (Vermicelli): typically served as a sweetened (sometimes milk-based) dessert, is popular: Hindu Sindhis serve it on many special occasions such as Thadri and Cheti Chand. Muslim Sindhis serve it on Bakra-Eid and Eid ul-Fitr. On special religious occasions, mitho lolo, accompanied with milk, is given to the poor.
Sindhi Kadhi
  • Sindhi Kadi: is a unique and special dish prepared on festive occasions specially by Sindhis residing in India. It consists of a thick spicy gravy made from chick pea flour unlike buttermilk usually used for kadi preparation along with seasonal vegetables. It is served hot with rice.
  • Mitho Lolo: is also served with chilled buttermilk called Matho on various occasions.
  • Kheer Kharkoon: A special sweet dish called 'Kheer Kharkun' are prepared and served on Eid ul-Fitr, it is prepared by mixing dates and milk, and slowly simmering the mixture for few hours. The dish is eaten hot in winters and cold in summers.
  • Khorak/Churo: a healthy snack made for bride and bridegroom before marriage, it is made of dry fruits and desi ghee, it is given to bride and bridegroom for seven days.[8]

Main dishes

[edit]
  • Sindhi Biryani: is a special meat and rice biryani, the most popular dish in Sindh and Pakistan.
    Sindhi Biryani.
  • Sindhi Cuisine : A collage of Sindhi food from various areas of Sindh & by different native communities of Sindh.
    Sindhi Food
  • Sindhi Pulhao Bhat: It is Sindhi style Pilaf, it made in mutton, beef, chicken or only in potatoes or chana/chhola, it is less heavy with masalas than Sindhi Biryani.
  • Taryal Patata: also called Took Aloo, a staple of Sindhi diet, is a form of thinly sliced, pan fried or deep fried potatoes with local spices. They are consumed in most rural households typically at dinner but can be consumed even for breakfast and lunch alongside other meals. One popular Sindhi way of having "patatas" is to eat it with plain white rice with daal to accompany it.
Sindhi Fish Curry
  • Pallo Machi: is a popular Sindhi delicacy, is Hilsha fish prepared with numerous cooking methods. It can be deep fried and garnished with local spices, can be cooked with onions and potatoes into a traditional fish meal or barbequed. The fish often has roe, which is called "aani" in Sindhi and is enjoyed as a delicacy. Often fried alongside the palla and served with the fish fillets.[5][9]
  • Palli: is a saag or leafy green from the Chickpeas, and is enjoyed either cooked by itself like spinach or with fish cooked in the palli and called "Machi Palli". The saag has a unique flavor and is quite different from spinach or mustard saag and has a slightly sour and salty taste to it. It can take getting used to for the uninitiated.
Famous Thari Singhrian ji Bhaaji
Famous Thari Singhrian ji Bhaaji
Most popular Kadhi dish Singhrian jo Raabro(Khaatiyo) from Tharparkar
Most popular Kadhi dish Singhrian jo Raabro(Khaatiyo) from Tharparkar
Sindhi Beeh Ji Bhaji
  • Bheeh Bhajji: ('lotus root' in English). A high quality lotus root is grown in the north of Sindh which is then cooked in clay-pot using various spices, which then results in an excellent delicacy that is famous all over Pakistan.
  • Sindhi Curry:
  • Sabu Dal Chawar: (yellow daal with rice).
  • Sai Bhaji: Vegetarian curry which is mostly
  • made with dal (lentil) and Spi.ach

Meat

[edit]

most of Pakistani Sindhis are Muslims, they consume different animals, birds and fish meat which are Halal. Common meat like chicken, beef, mutton is quite famous among Pakistani muslim Sindhis, in addition camel, rabbit, many birds like Aari (Fulica atra), Kunj (Demoiselle crane), Titar (Grey francolin), Jhirkri (Sparrow), Duck meat is also consumed.[10] many seafood like fishes, prawns etc are also eaten. The fish Sajji of Sanghar is quite famous in all over Pakistan.[11]

Drinks

[edit]
Thadal.
  • Thadal: is a cooling and energizing drink, used by the pehlwan (wrestlers), prepared using ground char magaz, dry fruits, pepper, almonds and poppy seeds - khashkhaash).[12]
  • Sharbat: drink made from rose petals or sandal wood.
  • Falooda: vermicelli and ice on top of an Ice cream.
  • Lassi: Dahi (yogurt)-based traditional drink.

Desserts

[edit]
  • Khirni: hot sweet pudding made with milk and crushed rice into paste, flavours of cardamoms, dry fruits and saffron.
  • Busri: a special Sindhi sweet bread made of two breads, filled with powder of jaggery called musti/mithai sometimes with sugar, and a chunk of desi ghee or Makhan (butter) on top, eaten mostly in winters, also offered to bride and bridegroom on wedding day.[13]
  • Ugham Halwo: is a traditional halwa made in Dadu district, made with almonds, pistachios, cashew nuts and important (ugham seeds) are used in desi ghee, it is very healthy and best in winters.[14]
  • Sindhi Halwo: made with corn flour, water, ghee and dry fruits, it has jelly like texture.[15][16]
  • Mao: is a sweet dish made out of milk and sugar, milk is cooked until it becomes thick paste, then it is served with dry fruits and nuts.[17] Mehar city is famous for making Sindhi mao.
  • Tairee Bhat: the sweet rice made in jaggery with kishmish (Raisins) and coconut.
  • Borindo: round balls like sweet snack made of sugar syrup/honey/jaggery and sesame seeds or other dry fruits and nuts.
  • Lai: same as like borindas but flat and Lais are made of different dry fruits, sesame seeds etc.
  • Kutti: Mashed Ofrato (Paratha Bread) with sugar, butter and crushed dry fruits.[18][19]
  • Lolo or Mitho Lolo: Sweeter version of koki - also made if you get chicken pox.
    Sindhi Halwo (Corn flour halwa)
  • Chulho: is a sweet bread of rice flour or wheat flour with sugar sprinkled on top, with desi ghee or makhan.
  • Gheeyar: a Jalebi like Sindhi sweet but large in size, eaten on festivals.[20]
  • Ghotki ja Pera: are usually cone shaped sweetmeat made in ghotki city.

Other Sindhi desserts and sweets like Sero, Paihu, Rabri, Atay ju Saiyun, Bondi Singhar, Daro, Kariyio tikio etc.[21][22][23]

Snacks

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  • Pappad: the favorite snack of Sindhis pappad is a thin flat bread like snack, made of urad dal, moong dal with pepper, jeera, eaten with meal, or at evening with tea.[24][1]
  • Khicha: is like pappad but made with rice flour and is less spicy, eaten with Chutney.[25]
  • Pakora: are fritters, can be made with sliced potatoes called Patatai or with onions, pea and green chili pakoras called Sanna/Sanai pakora, Green chili pakoras called Mirchai pakora, chicken pakora, beef pakoras, Bheeh (lotus root) pakoras etc.[26]
  • Buri/Boorani: is unique snack of yellow powder or pollen of flower that grows in lakes and ponds.[27]
  • Pabura/Pabur: the seeds of Lotus flower.[28]
  • Phariyun: is a winter snack, a green pods boiled in water and sprinkled with ambchoor, black salt and red chili powder.[29]
  • Gajar: boiled sweet potatoes, sprinkled with salt, black, red chili powder and ambchoor.
  • Baisan ju Tikyun: flatbread like snack made of Chickpea flour with coriander, onions, salt, pepper.[30]

Translations

[edit]

This section provides the translations between Urdu/Hindi, Sindhi and English (British and American) cooking terms of common Sindhi food.

There are occasional differences in Sindhi dialects for instance Hyderabadi Sindhi will refer to an egg as 'bedo' however Sindhis from other parts will refer to it as 'aano'.

Herbs

Urdu/Hindi Sindhi English
Sokha Dhan-ia Sukka Dhaanna (سڪاڌاڻا) Coriander Seed
Hara Dhan-ia Sawa Dhaanna Coriander Leaves
Podeena Phodno Mint leaves
Methi Hurbo Fenugreek
Taez paat Kamaal Pat Bay leaf
Kadhi pata Kari patto Curry Leaves

Spices

Urdu/Hindi Sindhi English
Amchoor Amba-choor dry mango powder
Elaichi Photo (ڦوٽا) Cardamon Pods
Badi elaichi Wado photo Black Cardamon
Namak Loonn/Noonn (لوڻ) Salt
Kali mirch Kaara Mirch Black Pepper
Lah-sun Thoom (ٿوم) Garlic
Adrak Adrak (ادرڪ) Ginger
Zeera Jiro (جيرو) Cummin Seeds
Haldi Haidda (هيڊ) Turmeric Powder
Heeng Hing/Vagaranee Asafoetida
Zafran Zafran/Kaisar(ڪيسر) Saffron
Gur Gud (ڳڙ) Jaggery
Mirch Mirch (مرچ) chillies
Imli Gida-mi-ri (گدامڙي) Tamarind
Khaskhas (کسکس) Khashkhash poppy seeds
Pulao Jeeri Caraway
Raee Rai mustard seeds
Long Lua-nga (لونگ) Clove
Til Tirr Sesame Seed
Garam Masala Garam masalo .
Dalchini Mithi Kathi/Darchini Cinnamon
Sauf Sonf Aniseed
Methi dana Hurbo Fenugreek seeds
Lal mirch Gharo mirch Red Chilli

Fruit, Vegetable and Pulses

Urdu/Hindi Sindhi English
Baingan Vaangann واڱڻ Aubergine (UK) or Eggplant (US).
Band Gobi Band/Pata Gobi Cabbage
Gaajar Gajjar (گجر) Carrot
Daal Daal Lentil
Sag Saagg Mustard Greens (Vegetable)
Khajoor Qatal or Khaarak (کارڪ يا ڪتل) Dates

Nuts

Urdu/Hindi Sindhi English
Moongphali Behi-munga or Munghera (مڱيرا) Kha-ja Peanuts
Kaju Khaaja Cashewnuts
Badaam Badaamyoon (باداميون) Almond
Pista Pista/Dodiyun Pistachio
Akhrot Akhrot Walnut

Other

Urdu /Hindi Sindhi English
Ghee Gheehu/Ghay Clarified Butter
Chapati/

Roti

Maani/Phulko/Daggri/

Daggar (ڦلڪو)

Thin wrap
Cheeni or Shakkar Khand(کنڊ), Khandre Sugar
Bheja or Maghaz Maghz (مغز), Mejalo Brain
Papar Pa-pper(پاپڙ) Poppodum
Double-roti Dab-roti/Dhabbal Bread
Aata Atto(اٽو) Wholewheat flour (Chappati flour)
Anda Bedo (Hyderbadi Sindhi) or Ando, Ano(آنو) Egg
Murghi Kukkar (ڪڪڙ) Chicken
Paplate Paplet پاپليٽ Pomfret fish
Chhota Gosht Nandho Gosht Mutton
Barra Gosht Wado Gosht Beef
Palla machhli Pallo(پلو) shad/Hilsa (fish)

Vegetarian cuisine

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Certain sects of the Sindhi community are vegetarians. The Thathai, Halai and Kutchi Bhatias are followers of Vallabh Acharya, who put forward a way to worship Sri Krishna called Pushtimarg. They are strict vegetarians who do not eat even onions and garlic and are devoted to Srinathji, the child form of Sri Krishna.[31]

Sindhi Pickles

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Sindhi achar is made of different vegetables and fruits like: Carrot pickle, Mango pickle, Mix fruit pickle, turnip pickle, Green chilli pickle etc,[24] Shikarpur is famous for Sindhi achar.[32][33]

[edit]
Sindhi Biryani.
Sindhi Pulao.
Sindhi Dal Pakwan.
Sindhi Gosht Batalu (meat curry)
Sindhi Seyal Murgh (Chicken) dish
River fish layered with ground mustard leaves.
Bhugo Memon dish
Beeh (Lotus root) snack
Sindhi Trikundo (triangular) Ofrato bread.
Bajhar ji maani
Sindhi Kheerni.
Sindhi Halwo
Paira of Ghotki
Sindhi Churi.
Sindhi Attay ju Saiyun (Vermicelli).
Sindhi Chawran ji Mani, Sagg and Lassi.
Sindhi Gheeyar.
Pakora
Sindhi Beeh Bhaji.

See also

[edit]

References

[edit]
  1. ^ a b Reejhsinghani, Aroona (2004). Essential Sindhi Cookbook. Penguin Books India. ISBN 978-0-14-303201-4.
  2. ^ Reejhsinghani, Aroona (2004). Essential Sindhi Cookbook. Penguin Books India. ISBN 978-0-14-303201-4.
  3. ^ Kent, Eliza F.; Kassam, Tazim R. (2013-07-12). Lines in Water: Religious Boundaries in South Asia. Syracuse University Press. ISBN 978-0-8156-5225-0.
  4. ^ Reejhsinghani, Aroona (2004-08-04). The Essential Sindhi Cookbook. Penguin UK. ISBN 978-93-5118-094-4.
  5. ^ a b Jillani, Maryam (2019-04-02). "Sindhi food: A vibrant cuisine hidden from the Pakistani and Indian public". DAWN.COM. Retrieved 2021-07-20.
  6. ^ "Various Sindhi recipes". www.simplysindhirecipes.com. WordPress. Retrieved 3 September 2015.
  7. ^ "Koki". 31 May 2008.
  8. ^ Keswani, Alka (2021-04-29). "Khhoraak, the winter special Sindhi sweet". Sindhi Rasoi |Sindhi Recipes. Retrieved 2024-01-30.
  9. ^ Khan, M. Hussain (2015-09-03). "The palla, the shrine, the catch and the cook". DAWN.COM. Retrieved 2024-01-30.
  10. ^ WNN (2020-02-21). "Common Coot: A disappearing migratory bird in Sindh". World Nature News. Retrieved 2024-02-03.
  11. ^ "Small-town Pakistani chef known for innovative fish recipe eyes Middle East". Arab News PK. 2021-01-09. Retrieved 2024-02-03.
  12. ^ Sindhi Drinks https://pandareviewz.com/sindhi-food-cuisine/
  13. ^ "Busri😍sindhi dish Recipe by Rooha Abdullah". Cookpad. 2019-03-28. Retrieved 2024-01-30.
  14. ^ ڈیسک, ویب (2021-12-22). "سندھ کی سوغات "اگم حلوہ" فوائد جان کر آپ حیران رہ جائیں گے -". ARYNews.tv | Urdu - Har Lamha Bakhabar (in Urdu). Retrieved 2024-01-30.
  15. ^ "Karachi Halwa Recipe - Bombay halwa Recipe". Indian Vegetarian Recipes in Hindi | NishaMadhulika.com (in Hindi). 2012-08-31. Retrieved 2024-01-30.
  16. ^ Lala, Lata (2018-06-06). "Karachi Halwa | Bombay Halwa - Yummy Tales Of Tummy". Retrieved 2024-01-30.
  17. ^ "Moosani mava: spoiled milk turned into sweet delight". Daily Times. 2022-02-28. Retrieved 2024-01-30.
  18. ^ Keswani, Alka (2008-03-16). "Bhori(Kuttti)". Sindhi Rasoi |Sindhi Recipes. Retrieved 2024-01-30.
  19. ^ Jillani, Maryam (2019-04-02). "Sindhi food: A vibrant cuisine hidden from the Pakistani and Indian public". DAWN.COM. Retrieved 2024-01-30.
  20. ^ Keswani, Alka (2014-04-06). "Gheeyar Sindhi Jalebi". Sindhi Rasoi |Sindhi Recipes. Retrieved 2024-01-30.
  21. ^ Keswani, Alka. "Dessert Archives". Sindhi Rasoi |Sindhi Recipes. Retrieved 2024-01-30.
  22. ^ Naqsh e Zehra. "Sindhi sweets". Youlin Mazgine.
  23. ^ "Sindhi Desserts". Ribbons to Pastas. May 2016.
  24. ^ a b Shyam, Radhika D. (2021-08-14). "Papads, pickles and Partition: A Sindhi reminiscence". The Hindu. ISSN 0971-751X. Retrieved 2024-02-03.
  25. ^ Mulchandani, Anil (2017-09-09). "Flavours from a Sindhi kitchen". The New Indian Express. Retrieved 2024-02-04.
  26. ^ Keswani, Alka (2008-05-03). "Sanna pakora". Sindhi Rasoi |Sindhi Recipes. Retrieved 2024-02-04.
  27. ^ Keswani, Alka (2017-05-21). "Bhuri~Bhurrani Mitti". Sindhi Rasoi |Sindhi Recipes. Retrieved 2024-02-04.
  28. ^ Sherrif, Ahmed (2018-08-09). "Makhana, Nadru & More: Why India's National Flower Is Great For Your Health!". The Better India. Retrieved 2024-02-04.
  29. ^ Keswani, Alka (2022-02-01). "Dadhri|Forgotten Sindhi Snack". Sindhi Rasoi |Sindhi Recipes. Retrieved 2024-02-04.
  30. ^ Keswani, Alka (2009-04-13). "Sindhi style gattey ki subzi". Sindhi Rasoi |Sindhi Recipes. Retrieved 2024-02-04.
  31. ^ "panjakhada.com". Retrieved 21 December 2014.
  32. ^ "شکار پور کا اچار". jang.com.pk. Retrieved 2024-02-03.
  33. ^ "Lok Mela: Day two showcases colours of Sindh". The Express Tribune. 2014-04-12. Retrieved 2024-02-03.
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